Sweet, Savory, Juicy & Ridiculously Easy
If you’re craving a meal that’s bursting with flavor but requires almost zero cleanup, Teriyaki Chicken and Pineapple Foil Packets are your answer. Tender chicken, juicy pineapple, and crisp vegetables are wrapped in foil and cooked to perfection in a glossy, sweet-savory teriyaki sauce. Whether you’re grilling outdoors or baking indoors, this recipe delivers restaurant-quality results with minimal effort.
Perfect for busy weeknights, summer cookouts, or meal prep, these foil packets lock in moisture and flavor while keeping cleanup blissfully simple.
Why You’ll Love This Recipe
- One-packet meal – protein, veggies, and sauce all together
- Sweet & savory balance from pineapple and teriyaki
- Customizable with your favorite vegetables
- Great for grilling or baking
- Family-friendly and meal-prep approved
Ingredients (Serves 4)
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 cups fresh pineapple chunks (or canned, well-drained)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- ½ red onion, sliced
- ¾ cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional, for extra depth)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
- Salt and black pepper, to taste
For garnish (optional):
- Sesame seeds
- Chopped green onions
- Lime wedges
Instructions
1. Prep the Oven or Grill
- Oven: Preheat to 400°F (200°C)
- Grill: Preheat to medium-high heat
2. Assemble the Foil Packets
Tear off 4 large sheets of heavy-duty aluminum foil. Lightly grease the center of each with olive oil.
Divide the chicken evenly among the foil sheets. Top each portion with pineapple, bell peppers, broccoli, and red onion.
3. Add the Flavor
In a small bowl, whisk together the teriyaki sauce, olive oil, soy sauce, garlic, and ginger.
Spoon the sauce generously over each packet. Season lightly with salt and pepper.
4. Seal the Packets
Bring the sides of the foil together and fold tightly to create sealed packets, leaving a little space inside for steam.
5. Cook
Oven Method:
Bake for 25–30 minutes, or until the chicken is fully cooked and tender.
Grill Method:
Place packets on the grill and cook for 12–15 minutes per side, turning once.
Carefully open packets (watch the steam!) and check that the chicken reaches 165°F (74°C).
Serving Suggestions
Serve straight from the foil or plate it up with:
- Steamed jasmine or basmati rice
- Coconut rice for extra tropical flavor
- Quinoa or cauliflower rice for a lighter option
Drizzle with extra teriyaki sauce and sprinkle with sesame seeds and green onions.
Tips for Best Results
- Chicken thighs stay extra juicy if grilling
- Use fresh pineapple for the brightest flavor
- Don’t overfill packets — even cooking is key
- For thicker sauce, open packets during the last 5 minutes and let it reduce slightly
Delicious Variations
- Spicy: Add sriracha or red pepper flakes
- Hawaiian-style: Toss in sliced zucchini and sweet corn
- Low-sugar: Use a reduced-sugar teriyaki sauce
- Vegetarian: Swap chicken for tofu or mushrooms
Make-Ahead & Storage
- Assemble packets up to 24 hours ahead and refrigerate
- Store leftovers in an airtight container for up to 3 days
- Reheat gently to keep the chicken tender
Final Thoughts
Teriyaki Chicken and Pineapple Foil Packets are proof that simple ingredients can create bold, unforgettable flavor. Sweet, savory, juicy, and endlessly adaptable — this is one recipe you’ll come back to again and again.
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